This week, we offer an ode to Canadian whisky, the often underappreciated spirit that’s currently having a moment. Writes Adrian Lee: “Like too many Canadians, I held the belief that our homegrown hooch simply didn’t pass muster – as if something in our nature led our home and native whisky to be sweetly insipid, something timid to be diluted further with ice or soda.” How wrong he was. Read more about his whisky awakening.

And be sure not to miss our mouth-watering recipe for maritozzi with stewed rhubarb, a Roman delight featuring soft brioche buns stuffed with cream and the tart fruit. (Don’t like rhubarb? Swap in some jam or a dallop of Nutella.) See full recipe.

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